Grilled Portobello Steak with Chimichurri, Roasted Potatoes and Asparagus

by | Jun 15, 2019 | American, Dinner, Flavor Reset Challenge Dinners, Mediterranean, Summer

 

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Grilled Portobello Steak with Chimichurri, Roasted Potatoes and Asparagus

This simple dish is a great answer to a traditional steak dinner! It's bursting with bold, strong savory flavors. It's a great dish to make when cooking for meat eaters!
Prep Time20 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: vegan grilling, vegan steak
Servings: 4

Equipment

  • grill or grill pan
  • food processor or blender

Ingredients

  • 1 1.5 lb bag baby potatoes
  • 1 bunch asparagus
  • 1/2 tsp garlic powder
  • 4-8 large portobello caps depending on size and appetite

Marinade

  • 1/2 cup balsamic vinegar
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 4 cloves garlic minced
  • 1/4 cup olive oil OPTIONAL
  • 1 tbsp A1 steak sauce or other vegan-friendly steak sauce, OPTIONAL

Chimichurri

  • 2 cups parsley finely chopped
  • 3 cloves garlic minced
  • 1/2 red onion chopped
  • 1/4 tsp red pepper flakes or cayenne OPTIONAL
  • 4 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp olive oil OPTIONAL

Instructions

  • Preheat the oven to 400F. Place baby potatoes on a baking sheet (optionally oiled). Sprinkle with salt and pepper to taste. Place in the oven for 20 min.
  • In the meantime, prep the asparagus. Trim asparagus, place in a single layer on a baking sheet (optionally oiled). Sprinkle with salt and pepper to taste, sprinkle with garlic powder. Set aside. When the oven timer for potatoes goes off, place asparagus in the oven as well. Set the timer for 10 minutes.
  • Prep and portobellos. Remove any stem pieces from the caps, scrape the inside of the caps to remove any gills, then wipe with a paper towel to remove any dirt / debris.
  • Combine all the marinade ingredients in a small bowl until well mixed. Brush the marinade on both sides of the portobellos and place in medium / large bowl. Pour the rest of the marinade over the mushrooms. Let sit for 5 minutes. Then flip and let sit for 5 more minutes.
  • While the mushrooms are marinating, make the chimichurri. Combine all the chimichurri ingredients in a small food processor or a blender and pulse until almost smooth.
  • In a hot grill pan or on the grill, cook the portobello caps until tender and nice grill marks show up (about 2-4 minutes per side).
  • Serve portobellos with potatoes and asparagus, drizzled with chimichurri sauce.
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!